Meats Recipes - Baked Liver Paprika

Ingredients                                        

• 350 g/12 oz lambs' liver, cut into thin strips

• 30 ml/2 tbsp plain (all-purpose) flour

• Salt and freshly ground black pepper

• 40 g/3 tbsp butter

• 1 red onion, chopped

• 30 ml/2 tbsp paprika

• 600 ml/2 1/2 cups lamb or beef stock

• 225 g/8 oz/2 cups penne

• 298g/10 1/2 oz/1 can condensed tomato soup

• 60 ml/4 tbsp soured (dairy sour) cream

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Method:

1. Dust the liver with the flour, seasoned with a little salt and pepper.

2. Melt half the butter and fry (sauté) the onion for 2 minutes to soften. Stir in half the paprika and fry for 1 minute. Transfer with a draining spoon to a casserole (Dutch oven).

3. Melt the remaining butter and fry the liver quickly to brown. Transfer to the casserole.

4. Meanwhile, bring the stock to the boil in a saucepan. Add the pasta and cook for 8 minutes until nearly tender.

5. Stir in the soup. Pour over the liver and stir well. Season with a little more salt and pepper.

6. Cover and bake at 180°C/350°F/gas mark 4 for 30 minutes. serve garnished with the soured cream and a dusting of the remaining paprika.